Description
Impress your friends and family with this herby and citrusy lemongrass prime rib roast. Great for the holidays or just because! Serve it with the optional Asian-style au jus for an extra layer of flavor.
Ingredients
Units
Scale
Lemongrass Prime Rib Roast
- 5 lbs prime rib roast (boneless)
- 3 1/2 teaspoons fine ground sea salt
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sugar
- 8 large lemongrass stalks or 1 cup minced lemongrass
- 1/3 cup olive oil or 1 stick/8 tablespoons unsalted butter
- 1 yellow onion (peel and halve)
- 1 head garlic (about 10-12 large cloves)
Asian-Style Au Jus Sauce (Optional)
- 1 cup pan drippings (or a combination of pan drippings and water or just beef stock)
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/8 teaspoon ground black pepper
- 4 tablespoon unsalted butter
- 1/4 teaspoon fine ground sea salt (or to taste)
Instructions
- Prepare the roast: Trim off excess fat, if needed, but make sure to still leave a good amount as it will keep the prime rib moist. Clean off the prime roast by wiping it down with paper towels. Make small slits all over and stuff the garlic cloves inside. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, Chinese five-spice powder, and sugar. Rub this mixture all over the roast and into the slits. Tie the roast tightly all around with cooking twine to help it hold its shape.
- Prepare the lemongrass and pan: Clean the lemongrass if using stalks by removing the outer leaves and trim off the rough leafy tops and set them aside (we’ll use them). Mince the tender bottom stalks finely. Rub olive oil or soften unsalted butter over the roast and sprinkle the outside of the roast with the minced lemongrass. Add onions and leafy lemongrass tops (if any) to the bottom of the roasting pan. Set the roast on top of this aromatic bed then cover and marinate in the fridge for 24 hours.
- Roast: Preheat your oven to 450°F. Place the prime rib in the oven and roast for 20 minutes. This high heat helps develop a flavorful crust. Then reduce the oven temperature to 325°F. Continue roasting until the internal temperature of the meat reaches 120-125°F (about 1 hour and 50 minutes). At this stage, the roast is rare. Remove the roast from the oven and let it rest for 15 minutes. This allows the juices to redistribute, keeping the meat juicy and tender. During this resting time, the internal temperature will continue to cook and rise by up to 15°F, bringing the roast to 135-140°F, which is between medium rare and medium.
- Make the Au Jus Sauce (Optional): In a medium saucepan, combine the pan drippings, soy sauce, rice vinegar, onion powder, garlic powder, ginger powder, ground black pepper, and butter. If you have roasted onions left in the roasting pan from making the prime rib, add those for extra flavor. Bring to a gentle simmer over medium-low heat and cook for about 5 minutes. Taste and add salt if needed. Strain out the solids and serve it warm alongside the prime rib.
- Prep Time: 24 hours
- Cook Time: 1 hour, 50 minutes
- Category: Entree
- Method: Oven
- Cuisine: American, Asian, fusion